I think many people remember from childhood the most delicious “Mishki” cookies, prepared in a mold on gas. Today I accidentally came across a mold for nuts, mushrooms, straws and a mold for Olympic bears. I decided to bake and remember my childhood, when my mother or grandmother often prepared such delicacies. I found the recipe in my mother’s notebook and used it.
Ingredients
To prepare “Mishki” cookies in a gas pan we will need:
2 cups of flour;
200 g butter;
100 g sugar;
2 eggs;
100 g sour cream;
11 g vanilla sugar;
1/2 tsp. soda;
1/2 tsp. salt;
1/2 tsp. vinegar;
vegetable oil for greasing molds.
Cooking steps
Add butter room temperature and beat thoroughly until smooth.
Place the dough on only one side of the pan. There should be enough dough so that it is enough for 2/3 of the volume of the finished bear (the dough should protrude slightly above the mold in which we put the dough).
Close the mold and place on medium heat. Bake on gas for about 1-2 minutes, periodically turning the pan over. From this amount of ingredients I got 15 bears. Cookies prepared according to this recipe in a gas pan turn out very tasty and will definitely please the whole family.
November 22, 2017 No comments
This amazing cookie was perhaps the main dream of any Soviet child. In the scattering of squirrels, mushrooms and nuts with condensed milk, prepared by mothers, cones and bears seemed like a curiosity. The uniform itself cost a good half of the salary.
If you brought a bear to school, you could get your pigtails pulled. As a warning not to tease. Or they could just sneak away. Two distracted, and two more climbed into the bag and took away both the cones and bears with them. If there were not enough cookies, classmates would brotherly divide them into pieces and eat them right away.
Required ingredients:
Flour, eggs, sugar, soda.
How to make “Shishka-Mishki” cookies:
There are many recipes for cone and bear cookies. They can be prepared with kefir, milk, honey, nuts and raisins. Today I offer a recipe that is simple and accessible. And his liver will turn out delicious! “Shishka-Bears” cookies, the recipe for which you will find below, are a kind of Barney Bear cookies, but from the past.
Cool the eggs and beat them with sugar. It took me 6 eggs to prepare this “crowd” of cones and bears. I used sugar to taste. I don't like baked goods that are too sweet! I needed about 100 grams. Beat well until the sugar dissolves completely. Add a pinch of soda.
You can extinguish it with a few drops of vinegar, but if you are sure that you can stir it well, you don’t have to extinguish it. You can add vanilla or cinnamon, cocoa. Add flour so that the dough is tight and does not slide off the spoon. And when putting it into the mold, it had to be pushed off the spoon.
Warm up the form. Lubricate with oil. I use a piece of gauze wrapped around a fork - it's more convenient. Place the dough into one half of the mold and distribute evenly among the indentations. The dough should not protrude beyond the edges of the pan, otherwise it will come out and burn. Close the mold and hold for 1-2 minutes on one side. During this time, the dough will rise and fill the second half of the mold. Turn over again. On each side we hold for 30-40 seconds. I turn the mold over 4-5 times until I get the desired color.
Bear cone cookies can be made with fillings. You can put, for example, a nut or a few raisins in each bear. Just don't forget to cover the top with a layer of dough!
The liver is wonderful! Even today you can buy new uniform cones-bears. As in the old days, it is not cheap, but it is very far from half the salary as before!
Modern children, spoiled by an abundance of products, shapes and colors, are also delighted with this wonderful delicious cookies. My niece calls these cookies Barney's Pet Cookies. It’s a pity, because at one time these were very authentic, interesting Russian cookies that were loved by all children!
It is probably impossible to find a child who does not like sweets. Nowadays, store shelves are simply bursting with sweet variety: candies, waffles, cookies, all kinds of cakes and pastries... Conscious parents try to choose treats that are minimally harmful to the child’s body. Therefore, they often opt for Barney biscuit bears. And not in vain, because this bear cub is loved by many kids.
But it will be much healthier to make your own barney bears. The recipe for this baking is simple and affordable. And the necessary molds are sold in many supermarkets and online stores.
Barney bears classic recipe
flour - 200 g;
egg - 3 pcs.;
milk - 150 ml;
sugar - 4 tbsp. l.;
butter - 50 g;
baking powder - 0.5 tsp;
vanillin - to taste.
Cooking method:
Melt the butter and add eggs to it. To stir thoroughly.
Pour milk into the butter-egg mixture and whisk everything together.
Separately combine sifted flour, sugar, vanillin and baking powder.
Place the resulting mixture in a bowl with the liquid ingredients and whisk everything until smooth. The thickness of the dough should resemble sour cream.
Pour the dough into molds. The silicone mold works very well. Place in an oven preheated to 200 degrees for approximately 20 minutes.
Remove from the oven, cool and remove from the pan. If you try to get the Barney Bears while they are still hot, they may break, which will be extremely disappointing.
Barney bears with banana filling
banana - 1-2 pcs.;
butter - 50 g;
milk - 100 ml;
flour - 100 g;
egg - 3 pcs.;
brown sugar - 50 g;
baking powder - 1 tsp.
Cooking method:
Mix the melted butter into the eggs using a whisk.
Add milk and sifted flour.
Add brown sugar and baking powder. To stir thoroughly. The dough should be quite liquid.
Peel the banana, cut into small pieces and mash.
Pour the batter into the prepared pans. Place a teaspoon of banana puree in the middle of each bear.
Preheat the oven to 200 degrees. Bake the bears for 15-20 minutes.
Once the barneys have cooled, they can be removed from the molds and served.
Barney bears with condensed milk
Barney bears with condensed milk
Preparation time
30 mins
Cooking time
30 mins
Total time
1 hour
Dish: Baking
Cuisine: European
Servings: 5
Calories: 270 kcal
Ingredients
- 12 tbsp. l Sugar
- 150 ml Milk
- 4 pcs Egg
- 9 tbsp. l Vegetable oil
- 1 tsp.
- Baking powder
- 1 g Vanillin
- 300 g Flour 1/2 bank
Boiled condensed milk
Cookies “Nuts”, “Bears-cones”, “Mushrooms”, etc. in a pan
first option
INGREDIENTS
Wheat flour, premium - 200 g
Egg - 1 pc.
Margarine - 100 g
Sugar - 20 g
Salt - a pinch
Baking soda - a pinch Lemon acid
- a pinch (you can use table vinegar - 5 g)
Vegetable oil - 5 g
COOKING METHOD
Pour the prepared sugar into the container with the egg. Add salt.
Using a wooden spoon, stir (in a circular motion) the contents of the container until the sugar and salt are completely dissolved.
Add softened margarine to the mixed mass.
Grind margarine thoroughly wooden spoon until a homogeneous mass is obtained.
Quench soda with vinegar. Pour the quenched soda into the prepared mixture.
Mix thoroughly again. Add flour.
Mixing thoroughly, proceed to kneading the dough. You will know that the dough is ready by its thickened appearance and the remains of undissolved flour. The dough must be kneaded until the flour is completely absorbed. It is advisable to knead the dough by hand. The warmth of your hands makes the kneading better.
After finishing kneading, place the container with the dough in a warm place for half an hour.
While the dough is settling, take the mold and place it on the stove to preheat.
Lubricate the cells vegetable oil.
Close the pan and heat on the stove. If the splashes of water applied to the back (non-working) sides of the mold are boiling, then the temperature of the mold is suitable for baking.
Uncover the pan and use a spoon to fill one half of the pan with a small top.
After filling, close the mold and, using a mitt or oven mitt, squeeze the handles and place the mold on the hot plate. Keeping your arms clenched, hold them on one side for a few minutes. After this time, turn the closed pan over to the other side and heat it too.
Open the mold slightly and look at the color. If the color is moderately brown, the cookies are ready.
second recipe
- Flour – 3 cups
- Sugar – 1 glass
- Sour cream or mayonnaise – 200 gr
- Margarine 250 gr
- Egg – 3 pcs.
- Table vinegar – 1 teaspoon
- Salt – 0.5 teaspoon
- Soda – 0.5 teaspoon
- Beat the whites
- Grind sugar with yolks, add salt
- Quench soda in vinegar
- Combine margarine with flour, add sour cream
- Mix everything thoroughly to a thick mass.
- Bake in a cookie tin. You need to heat the mold evenly, turning it 180 degrees.
5 eggs
glass of sugar
200 margarine,
vanillin,
flour - until the pancake dough becomes thick.
Melt the margarine
Mix everything with a mixer and it’s ready.
fourth recipe
250 gr. margarine, better than butter,
1 dining room spoon of sugar,
1 yolk of a hard-boiled egg,
1/4 cup sour cream
Flour (I can’t say the exact amount, add until you get a stiff dough, like for shortbread cookies)
Grind margarine well with sugar and yolk. Add sour cream, stir. Then - flour. Make a stiff dough and put it in the refrigerator for an hour. Bake at 220 until golden brown. Fill the finished halves of nuts with creams
fifth recipe
150 g butter 3 tablespoons sugar 2 eggs 1 tablespoon honey 1 tablespoon cognac 1/2 teaspoon soda 1 teaspoon vinegar 3 cups flour
cream: option 1: 1 can of boiled condensed milk 100 g butter
Option 2: 400 ml 20% cream 3 yolks 2-3 tablespoons sugar 1 tablespoon flour
Option 3: 1 glass of milk 3/4 glass of sugar 3 yolks 1 tablespoon of flour 1 tablespoon of cognac 1.5 cups of walnut kernels molds for baking nut cookies
Yield: at least 40 “nuts”
Preparation: Grind softened butter with sugar, add eggs and cognac - beat everything well. Add honey, soda quenched with vinegar, mix everything, then gradually add flour - you should get a plastic dough that does not stick to your hands. Place a piece of dough into each “nut” mold, press it tightly to the bottom and sides of the mold so that there is a depression in the center (after baking, each half of the nut will have a depression that is filled with cream). Remove excess dough protruding beyond the edges of the pan. Place the molds on a baking sheet. Bake the cookies in an oven preheated to 180°C for about 15 minutes (until golden brown). The “nuts” come out beautiful, golden, and easily come off the molds (just turn the mold over and the cookies will fall out on their own).
sixth recipe
Tender and crumbly dough for “Nuts”:
200 g butter 0.5 cups sugar 3 yolks 1/4 teaspoon baking soda 1 teaspoon vinegar 3 cups flour (1 tablespoon flour can be replaced with starch)
Grind the softened butter with sugar, continue grinding, add the yolks. Add baking soda, vinegar and flour to the oil-egg mixture. Knead the dough and put it in the refrigerator for 20 minutes. Chilled shortbread dough Roll out into a thin layer, from which cut out circles using a glass. Place each circle of dough into nut molds and gently press against the inner surface of the mold.
Cut off excess dough with a knife. Place the molds with the dough on a baking sheet (dough side up) and place in a preheated oven. Bake nut cookies at 180°C until golden brown.
seventh recipe
200 g butter 0.5 cup sugar 3/4 cup full-fat sour cream 3 egg whites 1/2 teaspoon baking soda 3 cups flour (1 tablespoon flour can be replaced with starch) pinch of salt If desired, you can add vanilla or cinnamon to the dough
This dough for “nuts” is denser than the previous one. Doesn't crumble, keeps its shape well. To ensure that the “nuts” from such dough do not turn out too hard, the blanks for the “nut halves” need to be rolled out as thin as possible. Mix flour with soda, salt and spices. Grind the softened butter with sugar, continuing to grind, add egg whites, sour cream, then flour with spices and soda. The further sequence of preparing “Nuts” is the same as in the 6th option. Fill the cooled halves of the “Nuts” and seal them with cream: place a teaspoon of cream on one half of the cookies, cover with the other half and press - carefully remove the excess cream on the sides of the “nuts”. The cream for the “nuts” should be thick and viscous so that the cookie halves stick well to each other.
Types of cream for Nuts:
1. boiled condensed milk with pieces of nuts
2. boiled condensed milk, mashed with butter (for 1 can of condensed milk - 100 g of butter)
3. thick creamy custard (to make it thicker, use a tablespoon of flour instead of a teaspoon).
4. Nut custard. At the same time, in the middle of the “nuts”, except for the nut custard, you can additionally put half (or a quarter) of the kernel walnut. Place the finished “Nuts” in the refrigerator for several hours to soak in the cream. The “nuts” turn out crispy.
recipe eight
- eggs - 2 pcs,
- butter - 100 g,
- mayonnaise - 100 g,
- flour - 2 cups,
- sugar - 1/3 cup,
- starch - 1/3 cup,
- soda - 1/3 teaspoon,
- vinegar 9% - 1 teaspoon
Break the eggs into a bowl, add sugar and beat lightly with a whisk.
Add softened butter to the egg mass, then mayonnaise and mix.
Quench the soda with vinegar, pour into the dough and mix well.
Combine flour with starch and sift.
Gradually add flour and starch and knead into a homogeneous, plastic (not stiff) dough.
Place the dough in the refrigerator for ~40-60 minutes.
Before baking, warm the nut pan (a special form for baking nuts) on the stove on both sides.
Grease the hazel with vegetable oil using a pastry brush or a cotton swab.
* For the next batches of nuts, you do not need to grease the mold.
Pinch off small balls from the dough and place them in the holes of the hazelnut.
Close the mold, pressing the lid firmly for the first few seconds.
Bake the nuts until browned (turn the pan once during baking).
Transfer the finished halves of nuts to a plate and trim off the excess dough (save the trimmings).
“Olympic Bear” cookies are baked in a mold that many have preserved from Soviet times. Today’s young housewives often get this form from their mother, grandmother, mother-in-law... But the only problem is: not every home remembers exactly how “Olympic Bears” cookies are baked. But once upon a time such pastries were very popular! 
“Cozy Kitchen” firmly states: it is completely undeservedly forgotten! Because the simplicity of execution and its taste truly deserve attention. Therefore, take out the dusty forms and act!
Ingredients:
- Kefir or spoiled milk- 1 glass,
- Eggs – 4 pieces,
- Sugar – 1 glass,
- Margarine – 250 gr. (pack),
- Flour - 3 cups,
- Soda – 1 teaspoon, slaked.
- If desired and to taste, you can add vanillin and cocoa.
Preparation:
Melt the margarine, cool slightly and add all the other ingredients. The dough turns out like pancakes. The most important thing here, as usual, is that there are no lumps.
Place the pan on the burner and heat it very well. If you don't heat it up, the cookies will stick. Grease the heated pan with vegetable oil - once during the entire baking period.
Place a tablespoon of dough into one part of the mold. The most difficult thing here is to catch the portion that will fill all the details of the mold and not go over the edge. Once you determine this norm for yourself, cookies will be baked easily and simply. 
Close the filled pan tightly and bake the cookies over moderate heat for 2 minutes on each side. If the burner is small (or gas), the pan must be moved a little so that the cookies bake evenly.
Shake the baked bears out of the mold onto the table (plate, towel, tray) and immediately place them in the mold new portion test. We slightly trim the edges of the baked bear cubs and beautifully arrange the finished figures.
After use, just wipe the outside of the mold with a dry soft cloth, and it will be ready for storage and subsequent work.
Great option for children's party– children will love to eat Olympic Bear cookies! The recipe is simple and economical, you get quite a lot of figurines. A worthy answer to the purchased “Barney”!
